Consumer acceptance of high-fibre muffins and rusks baked with red palm olein

The acceptance of, preference for and consumption intent for high-fibre muffins and/or rusks baked with either red palm olein (RPO) or sunflower oil (SFO, as control) were evaluated by two consumer groups of 144 and 67 consumers, respectively, in order to determine the possibility of their successful inclusion as carriers for oils in a subsequent nutrition intervention trial. A five-point hedonic and food action rating scale was used for sensory evaluation. SFO muffins and rusks scored significantly higher than RPO products on a number of hedonic dimensions and were thus more acceptable to the average consumer. Sensory attributes of SFO and RPO products received high scores by consumers from both groups (≥4.0 on five-point scale), and consumers intended to eat them often (at least one per day). The RPO products were satisfactory in terms of acceptance and complied with requirements for use in the subsequent nutrition intervention trial.